Shrimp Po' Boy 3 pounds shrimp (50-60 per pound), fried (may use fried fish or oysters) 3 tablespoons mayo 1 loaf French bread, pressed if available 1 fresh tomato, sliced 6 pieces fresh lettuce Fry shrimp using your own recipe or the one in the cookbook. Spread mayo on bread; add shrimp. Cover with tomatoes and lettuce. Fold French bread together and eat as sandwich. Serves 4 to 6. ********************************************** Half-Time Shredded Beef Sandwiches 1 (2 1/2 to 3 1/2 lbs.) lean chuck roast 1 large onion, quartered and thinly sliced 1 envelope onion soup mix 2 or 3 cloves garlic, thinly sliced 1 (10 1/2 oz.) can of tomato soup 1/4 cup brown sugar 2 tbsp. Worcestershire sauce 1 tbsp. lemon juice 1 tbsp. dijon mustard 1/4 teaspoon hot ground pepper mix 1/2 teaspoon celery seed salt to taste Trim fat from beef and cut into 4 or 5 large chunks to fit in slow cooker/Crock Pot. Combine remaining ingredients and pour over beef. Cook in a Crock Pot for 8 to 10 (4 to 5 on high) hours on low. Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 mins to reduce and thicken. In the meantime shred beef with 2 forks or potato masher. Return thickened sauce to the beef in the slow cooker/Crock Pot. Keep warm and serve with buns and coleslaw. Makes 6 to 8 sandwiches ********************************************** Beef & Peppers Sandwiches 1 (2 1/2 to 3 lb) boneless beef chuck pot roast, cut into 1-inch cubes 1 large onion, chopped 1/4 cup Worcestershire sauce 1 Tb instant beef bouillon granules 1 tsp dried oregano, crushed 1/2 tsp dried basil, crushed 1/2 tsp dried thyme, crushed 2 cloves garlic, minced 1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled peppers 8 hoagie buns or kaiser rolls, split and toasted 6 ounces sliced Swiss cheese In a 3 1/2-quart or 4-quart crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Cover; cook on low-heat setting for 10 hrs or on high-heat for 5 to 6 hrs. Stir to break up meat cubes. Stir in chopped pepperoncini. Cook uncovered, on high-heat setting for 30 mins more stirring often to break up meat. Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 min or until cheese melts. Add top half of buns. Makes 8 servings. ********************************************** Bean & Bacon Pizza refrigerated or homemade pizza dough -- for 12" pizza 1 can chili beans, mild or hot 4 slices bacon -- cooked & crumbled 1 small onion -- sliced in rings 2 cups Monterey jack & colby cheese blend -- shredded Place oven rack in lowest position and preheat to 425 degrees F. Grease a pizza pan (12-inch) or 9x13-inch baking pan. Press dough into greased pan. Bake for 5 mins or until crust begins to brown. In a medium bowl combine beans (undrained) onion slices and bacon. Spread bean mixture over the pizza crust. Sprinkle cheese evenly over the bean mixture. Bake for 8 to 12 mins or until cheese is melted and bubbly. Serves 6.
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